# Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis

## TL;DR

This study explores how different wooden barrels affect the aroma of Aceto Balsamico Tradizionale di Modena using chemical analysis and data visualization techniques.

## Contribution

The study uses PCA to reveal how different wood types influence the volatile profiles of aged vinegar.

## Key findings

- Vinegar samples from mulberry and cherry barrels share high molecular weight compounds like furfural and esters.
- Juniper and oak barrel samples show higher ethyl benzoate levels, with chestnut barrels being most influenced by this compound.
- The findings are specific to the experimental conditions due to the complex and variable production process of ABTM.

## Abstract

The study examines the unique production process of Aceto Balsamico Tradizionale di Modena PDO (ABTM), emphasizing its complex phases and the impact of raw materials and artisanal skill on its flavor characteristics. Analytical tests focused on the volatile composition of vinegars from different wood barrels at different aging stages, using solid-phase micro-extraction (SPME) coupled with gas chromatography, either with mass spectrometry (GC/MS) or flame ionization detector (FID). Multivariate analysis, including principal component analysis (PCA), was employed to investigate the presence of peculiarities among the volatile profiles of samples of different barrel origin. The research focuses on characterizing the volatile composition of vinegars sourced from individual wood barrels, such as Cherry, Chestnut, Mulberry, Juniper, and Oak. Although it was not possible to identify molecules directly connected to the woody essence, some similarities emerged between vinegar samples from mulberry and cherry barrels and between those of juniper and oak. The former group is characterized by analytes with high molecular weights, such as furfural and esters, while the latter group shows more intense peaks for ethyl benzoate. Moreover, ethyl benzoate appears to predominantly influence samples from chestnut barrels. Due to the highly complex production process of ABTM, where each battery is influenced by several factors, this study’s findings are specific to the current experimental conditions.